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MARYLAND STYLE CRAB CAKES


  • Author: Monica
  • Total Time: 58 min

Description

These Maryland Style Crab Cakes are made with lump crab meat, minimal filler, and bold Old Bay seasoning. Pan-fried to golden perfection, they’re crispy on the outside, tender on the inside, and perfect with lemon and tartar sauce.


Ingredients

Scale
  • 1 lb lump crab meat (fresh or pasteurized)

  • ½ cup breadcrumbs (preferably panko or crushed saltines)

  • ¼ cup mayonnaise

  • 1 egg, lightly beaten

  • 1 tbsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp Old Bay seasoning

  • 1 tbsp fresh parsley, chopped

  • Salt and pepper to taste

  • 1 tbsp lemon juice (optional)

  • 2 tbsp butter or oil for frying


Instructions

1️⃣ Mix the binder: In a large bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, salt, and pepper.

2️⃣ Add crab meat: Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much. Mix just until combined.

3️⃣ Shape the cakes: Form into 6–8 patties (about ½ cup each). Chill for at least 30 minutes to help them hold their shape.

4️⃣ Cook: Heat butter or oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and heated through.

5️⃣ Serve: Serve hot with lemon wedges, tartar sauce, or a light salad.

Notes

  • Use as little filler as possible to let the crab shine.

  • For baking: place on a greased baking sheet and bake at 400°F for 12–15 minutes, flipping halfway.

  • Excellent on a bun or served atop greens for a light meal.

  • Prep Time: 15 min
  • Cook Time: 38 min includes chill time